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The challenging aspect of making carbonara is to cook the egg in the sauce thoroughly (half-cooked or raw egg taste is a no-no), yet never to scramble the egg (the absolute fail of aesthetics no matter how good it tastes). Check out the fail-safe steps in the recipe on the next page, on how to achieve this.

And by the way, authentic carbonara uses pancetta (Italian salt cured bacon), but I couldn’t find it at the local supermarkets, so I substituted with streaky bacon. I’m still happy :) I know Carrefoure used to sell it, but the chain had since closed down.

Update: Thank you readers for your sharing via comments on where to buy pancetta in Singapore.

Hi wiffy! looks yummy. i’ve seen pancetta at some fairprice finest under the “Culina” brand. Its available at Jason’s, and Dean and Deluca Orchard central, along with other exotic hams like Jamon serrano / iberico.

looks like you have some leftover parmesan… try baking a parmesan crusted quiche. i often forget about the parmesan i’ve bought for a dish and they would have turned mouldy by the time i rediscover them.

Hi,
Thank you so much for sharing your recipe.
I just had my first attempt, using fettucine instead.
Unfortunately, the eggs became scrambled after pouring into the pan, probably the pan was too hot. Any tips on that, thank you!